roux Archives – Nola Cuisine & Culture
April 3, 2007 Danno 9 Comments by | From Nola Cuisine | This is the city or Creole version of the great Louisiana Courtbouillons, the other being the Cajun
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Ingredients
- 2 Tbsp Creole Seasoning
- 4 Tbsp Unsalted Butter
- 1/2 Cup Onion, Finely Chopped
- 1/4 Cup Celery, Finely Chopped
- 1/4 Cup Bell Pepper, Finely Chopped
- 1/4 Cup Flour
- 3/4 Cup fresh Tomatoes, diced
- 1 1/2 Cups Shrimp Stock
- 2 Tbsp Minced Garlic
- I bundle of Fresh Thyme
- 2 tsp Homemade Worcestershire Sauce
- 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
- 1/2 Cup Green Onions, thinly sliced
- 3 Tbsp minced Italian Parsley
- 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
- 3 Tbsp Unsalted Butter
- Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste
- 1 Recipe Creole Boiled Rice
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